📝 About This Recipe
This Pizza Casserole is the ultimate marriage of a cheesy Italian pasta bake and a fully-loaded supreme pizza. Born from the heart of American comfort food tradition, it features al dente rotini swirled in a zesty, herb-infused tomato sauce, layered with spicy pepperoni, savory Italian sausage, and a molten blanket of mozzarella. It is the perfect weeknight solution for families who can't decide between pasta night and pizza night, delivering a nostalgic, crowd-pleasing flavor profile with every bubbly, golden-brown forkful.
🥗 Ingredients
The Pasta Base
- 16 ounces Rotini or Fusilli Pasta (dry weight; ridges help hold the sauce)
- 1 tablespoon Olive Oil (to prevent sticking)
The Meat & Aromatics
- 1 pound Mild Italian Sausage (casing removed and crumbled)
- 6 ounces Pepperoni Slices (divided; some chopped for the filling, some whole for the top)
- 1 small Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
The Sauce & Veggies
- 24 ounces Marinara Sauce (high-quality store-bought or homemade)
- 1/2 cup Green Bell Pepper (diced small)
- 2.25 ounces Black Olives (sliced and drained)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional for a kick)
The Topping
- 3 cups Mozzarella Cheese (shredded; low-moisture works best)
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray or a touch of olive oil.
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2
Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 2 minutes less than the package directions for 'al dente'. The pasta will finish cooking in the oven, so you want it to have a firm bite.
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3
While the pasta cooks, heat a large skillet over medium-high heat. Add the crumbled Italian sausage and cook until browned and no longer pink, breaking it up with a wooden spoon.
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4
Add the diced onion and green bell pepper to the skillet with the sausage. Sauté for 4-5 minutes until the vegetables are softened and the onion is translucent.
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5
Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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6
Drain the cooked pasta and return it to the large pot. Drizzle with a tablespoon of olive oil and toss to coat.
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7
Pour the sausage and vegetable mixture into the pot with the pasta. Add the marinara sauce, half of the sliced olives, and half of the pepperoni (roughly chopped).
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8
Stir everything together until the pasta is thoroughly coated in the sauce and the ingredients are evenly distributed.
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9
Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with 1.5 cups of the shredded mozzarella cheese.
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10
Layer the remaining pasta mixture on top. Finish by topping with the remaining mozzarella, the Parmesan cheese, the rest of the olives, and the whole pepperoni slices arranged like a pizza.
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11
Cover the dish loosely with aluminum foil (tent it so it doesn't touch the cheese) and bake for 20 minutes.
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12
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and starting to turn golden brown in spots.
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13
For a truly 'pizza-like' finish, turn on the broiler for the last 2 minutes of cooking to crisp up the pepperoni edges, watching closely to prevent burning.
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14
Remove from the oven and let the casserole rest for 5-10 minutes. This allows the sauce to set so it's not too runny when served.
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15
Garnish with fresh parsley and serve warm.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; it absorbs the sauce in the oven and stays perfectly tender rather than mushy. Use a block of mozzarella and grate it yourself for a much better melt compared to pre-shredded bags which contain anti-clumping starches. If you find the sauce too acidic, stir in a half-teaspoon of sugar to the marinara before mixing with the pasta. To avoid a greasy casserole, ensure you drain the excess fat from the Italian sausage after browning but before adding the vegetables. Feel free to swap the 'Supreme' toppings for your favorites like mushrooms, ham, or pineapple to customize the 'pizza' flavor.
🍽️ Serving Suggestions
Serve with a crisp, cold Caesar salad with plenty of croutons and cracked black pepper. A side of warm garlic knots or cheesy breadsticks is perfect for soaking up any extra sauce. Pair with a light-bodied red wine like a Chianti or a chilled Italian Pilsner. For a lighter side, try a simple balsamic glazed arugula salad to cut through the richness of the cheese. Offer extra red pepper flakes and grated Parmesan at the table for guests to customize their heat and salt levels.